Roasted Salsa Verde

When the tomatillos start to come in I always get a hankering for salsa verde, and there's nothing like picking your produce from the garden.

Tomatillos are in the same nightshade family as tomatoes, and their cultivation dates

back to pre-Columbian times in Mexico. However, they have a very different flavor profile from their tomato sibling with hints of tangy citrus, especially when eaten raw. Roasting them adds depth and smokiness to the salsa.

The fruit grows inside a papery husk, and you know its time to pick them when they fill the husk and start to break through.

After removing the husk, the fruit needs to be rinsed to remove the sticky residue

Salsa verde is a staple in Mexican cooking and can be prepared in multiple ways, cooked and raw, and served to add a fresh flavor to meats, Mexican dishes like enchiladas, or eaten with tortilla chips.

Makes 2 cups- Ingredients -

1 lb (~10 medium) tomatillos, husked and rinsed to remove stickiness

Green Chili to taste(serrano or jalapeno)- I used 2 roasted de-seeded jalapenos for medium heat

1/2 bunch chopped fresh cilantro

1/3 cup finely chopped onion

Salt

- Tools - Weston Professional Blender (coming Summer 2017)How To Pre-heat broilerRoast peppers and tomatillos under broiler until well roasted (about 5 minutes and then flip over for another 5 minutes)Blend peppers and tomatillos togetherAdd cilantro and blend to preferred consistency ( I tend to leave mine coarse)Mix in chopped onion and add salt to tasteLime juice is an optional addition